In a heavy-based cast-iron pan over a medium-high heat add the oil. When its warming up, about 30 seconds add the butter . Don’t let the butter burn.

Place the monkfish fillets in the pan then add the cognac after about 30 seconds.

Light the cognac with a flame and flambé for 1 minute or until the flame dies down, 30 seconds each side.

Take the pan off the heat, place the fish aside in a separate, warmed dish/plate and set aside to rest.

Reduce the heat to medium and finely dice the garlic, onion and shallots. Gently cook the garlic and onions in the flambéed saucepan for 4-5 minutes. Add the tomatoes, fish stock, white wine, herbs, cayenne pepper. Stir to combine and simmer gently until the sauce has reduced by half for about 20 minutes.

Finally, add the pieces of fish to the sauce in the pan and cook for only a further 5 or so minutes. Just before serving, add fresh coriander and saffron, salt and pepper to taste.